This would make a delicious weeknight side, especially paired with other Mexican-Inspired dishes, anything barbecued, or as a main served with your choice of protein (such as Vegan “Barbacoa” for a vegan option, hard-boiled eggs for a vegetarian option, or grilled chicken or fish for a meat option).

FOR SERVING

Instructions

If you haven't prepared dressing, do so now. Alternatively you can dress your salad with a healthy squeeze of lime juice, drizzle of olive oil, and salt and pepper to taste just before serving.

Preheat oven to 400 degrees F (204 C) and add cubed sweet potato to a parchment-lined baking sheet. Toss with a little oil and bake for 20 minutes or until tender. Set aside.

In the meantime, heat a grill or grill pan. Once hot, remove the husks from the corn and place directly on the grill. Grill, turning occasionally, until blackened on all sides — about 5-8 minutes. Set aside to chill.

NOTE: If you don't have a grill or grill pan, you can also carefully cook these on a gas range over an open flame, turning frequently with tongs until blackened on all sides.

Let the corn cool to the touch, then carefully slice the corn off the cob with a sharp knife. Set aside.

Assemble salad on a serving platter by adding lettuce and topping with bell pepper, cherry tomatoes, cilantro, onion, avocado (optional), jalapeño (optional), sweet potatoes, and grilled corn. Optionally, you can also top with crushed tortilla chips.

Serve with Vegan Chipotle Ranch Dressingora generous squeeze of lime juice, drizzle of olive oil, and salt and pepper to taste. Best when fresh, though leftovers will keep stored in the refrigerator up to 2-3 days (store dressing separately for freshness).

Notes

*Nutrition information is a rough estimate calculated with a half batch of the Chipotle Ranch Dressing recipe and without optional ingredients.

Delicious! Made it with the cashew Mexican ranch dressing, and added some chicken breast I roasted in the oven. I made it pretty much Identical to the original recipe, except I didn’t grill the corn on a grill. I boiled it in a skillet and then drained the water, then put it back on the burner and kept it on high for a few minutes turning the corn regularly to get a nice char. All in all delicious meal.

I made for a BBQ we went to this afternoon. I doubled the recipe. I had these ingredients on hand. There were lots of compliments, I had to confess I got the recipe from Minimalist Baker! Thank for an easy and fabulous recipe.

This looks great! I just bought the grill pan, not sure if it will arrive by Labor Day, would love to make this with some simple barbecue grilled tofu on the side. Would love to enjoy summer fresh vegetables while they are available! I think this would work for casual entertaining too…..